Donuts

Who doesn't love a donut? Ring or round I love both, either rolled in cinnamon and sugar or drizzled with icing. What's your favourite?

350g strong plain flour

7g easy blend yeast

30g caster sugar

8g salt

210-230ml lukewarm milk

30g softened unsalted butter

Oil for frying*Chocolate GanacheIcing sugar and water mixed to a thickish pasteSprinklesMakes 10

In a large bowl put the flour, yeast, caster sugar and salt. Then make a well in the centre and pour the lukewarm milk slowly into the flour mix stirring until you have a soft dough.

Knead for 3 minutes on a dough hook then slowly add the softened butter 10g at a time. Continue to knead for 4 more minutes or until the butter is completely incorporated.

Put into a greased bowl and cover leave for 90 minutes until doubled in size.

Knock back then turn out and knead by hand for 20 seconds.

Roll the dough into a rectangle, using a 3 inch circle cutter cut out 10 donuts, using a 1/2 inch cutter (An icing nozzle works perfectly for this) cut out the middles, place the donut rings on a tray, cover and leave to prove for an hour. Do the same with the donut holes.

Heat a deep fat fryer filled with fresh oil to 180˚c-190˚c. Cook the ring donuts (1-2 at a time) for 2-3 mins each side and the ‘holes’ for 1 minute each side.

Now either cool completely before dipping in glaze icing or topping with chocolate ganache, caramel or roll in sugar and cinnamon while still hot.*This dough works really well when proved slowly overnight in the bottom of the fridge. *Heat 100g dark chocolate together with 100 ml of double cream over a low heat in a pan until smooth and glossy stirring the whole time.